4 cups navy beans (cooked)
2 Tablespoons mexican spices *
1 Tablespoon bacon grease (optional)
1 bell pepper, sliced into strips and seeded
2 tomatoes, sliced into strips and seeded
1 onion, sliced
1/4 cup Coconut milk
Olive oil
Olive oil
Preheat oven to 450 degrees
Coat onion, pepper and tomato with olive oil and spread on a cookie sheet.
Roast until the vegetables get some nice black, roasty spots. 30 minutes or so.
While those are roasting, Heat the beans up in a pot on the stove, add the Mexican seasoning. Add just enough water to make the soup to your desired soup consistency.
Put the roasted vegetables in the blender and puree.
Add more coconut milk or just enough water to get the vegetables back out of the blender. Stir together and heat through. Salt to taste.
Serve with a dollop of coconut cream or sour cream.
Coat onion, pepper and tomato with olive oil and spread on a cookie sheet.
Roast until the vegetables get some nice black, roasty spots. 30 minutes or so.
While those are roasting, Heat the beans up in a pot on the stove, add the Mexican seasoning. Add just enough water to make the soup to your desired soup consistency.
Put the roasted vegetables in the blender and puree.
Add more coconut milk or just enough water to get the vegetables back out of the blender. Stir together and heat through. Salt to taste.
Serve with a dollop of coconut cream or sour cream.
* Frontier Brand Mexican Spice: Chili peppers (contains silicon dioxide an anti-caking agent), garlic, onion, paprika, cumin, celery seed, oregano, silicon dioxide (an anti-caking agent), red pepper, bay.
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